Most seeds come from fruit that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pistachios, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. Nuts are an energy-dense and nutrient-rich food source.

Botanically, a nut is a fruit with a woody pericarp developing from a syncarpous gynoecium. True nuts include, for example, chestnut, hazelnut and filbert. Culinarily, the term 'nut' is used much more widely, and includes examples of drupes (such as pecans and almonds) or seeds (such as pine nuts and peanuts).

Also widely known as nuts are dry drupes, which include pecans, almonds, macadamia (Macadamia integrifolia), candlenut (Aleurites moluccanus) and the water caltrop (Trapa bicornis). A drupe is an indehiscent fruit that has an outer fleshy part consisting of the exocarp, or skin, and mesocarp, or flesh, which surround a single pit or stone, the endocarp with a seed (kernel) inside. In a dry drupe, the outer parts dry up and the remaining husk is part of the ovary wall or pericarp, and the hard inner wall surrounding the seed represents the inner part of the pericarp.

Walnuts and hickories (Juglandaceae) have fruit that are difficult to classify. They are considered to be nuts under some definitions but are also referred to as drupaceous nuts.

In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often comes up regarding food allergies; a person may be allergic specifically to peanuts (which are not tree nuts but legumes), whereas others may be allergic to the wider range of nuts that grow on trees.

The sweet potato arrived in Europe with the Columbian exchange. It is recorded, for example, in Elinor Fettiplace's Receipt Book, compiled in England in 1604.

Nuts are eaten by humans and wildlife. Because nuts generally have a high oil content, they are a significant energy source. Many seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, ground to make nut butters, or pressed for oil that is used in cooking and cosmetics.

Nuts used for food are a common source of food allergens. Reactions can range from mild symptoms to severe ones, a condition known as anaphylaxis, which can be life-threatening. The reaction is due to the release of histamine by the body in response to an allergen in the nuts, causing skin and other possible reactions. Many experts suggest that a person with an allergy to peanuts should avoid eating tree nuts, and vice versa.

The nuts linked to from this page are: acorn; almond; beech nuts; betel nut; brazil nut; bush mango; filbert; ginkgo nut; kola nut; candlenut; cashew; chestnut; coconut; hazelnut; macadamia; ogbono; palm nut; peanut; pecan; pine nut; pistachio; walnut.

The alphabetical list of all the nut-based recipes on this site follows, (limited to 100 recipes per page). There are 2850 recipes in total:

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Helado de Boletus Edulis con Crema de Clitocybe Odora (Penny Bun Ice Cream with Aniseed Toadstool Cream)      Origin: Spain	Hypotrimma (Condiment Sauce)      Origin: Roman	Isombe      Origin: Rwanda
Hena-Kisoa sy voanjobory (Pork with Bambara Groundnuts)      Origin: Madagascar	Iced Coconut Soup      Origin: Cayman Islands	Ispanaklı Kek (Spinach Cake)      Origin: Turkey
Herb Flower Pesto      Origin: Britain	Iced Curry Soup      Origin: Britain	Iumbolls      Origin: Britain
Herbae Rusticae (Country Herbs)      Origin: Roman	Ifisashi (Bean Leaves with Peanuts)      Origin: Zambia	Iura Ferventia in Cervo (Hot Sauce for Venison)      Origin: Roman
Herodotus' Pudding      Origin: Britain	Iflaghun      Origin: Syria	Ius album in copadiis (White Sauce for Choice Cuts II)      Origin: Roman
Hertzoggies      Origin: South Africa	Igbekere (Plantain Chips)      Origin: Nigeria	Ius Candidum in Ansere Elixo (White Sauce for Boiled Goose)      Origin: Roman
Hidden Heart Valentine’s Cake      Origin: Britain	Ignames à la Tomate (Yams with Tomatoes)      Origin: Burkina Faso	Ius Candidum in Avem Elixam (White Sauce for a Boiled Bird)      Origin: Roman
High Dumpsy Dearie Jam      Origin: England	Igra Stobá (Liver Stew)      Origin: Bonaire	Ius candidum in elixam (White Sauce for Boiled Meats)      Origin: Roman
Highland Toffee      Origin: Scotland	Igra Stobá (Liver Stew)      Origin: Curacao	Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar)      Origin: Roman
Highland Venison Casserole with Chestnuts      Origin: Scotland	In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus)      Origin: Roman	Ius Frigidum in Ovifero (Cold Sauce for Wild Sheep)      Origin: Roman
Himalayan Balsam Seed Curry      Origin: Fusion	In Lolligine Farsili (Stuffed Squid)      Origin: Roman	Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig)      Origin: Roman
Hoisin Pork with Garlic Noodles      Origin: China	In ovis hapalis (Boiled Eggs and Pine-nuts)      Origin: Roman	Ius in Aprum Elixum (Sauce for Boiled Wild Boar)      Origin: Roman
Hoisin Sauce      Origin: China	In Ovis Hapalis (Of Soft-boiled Eggs)      Origin: Roman	Ius in Cervo (Sauce for Venison)      Origin: Roman
Holiday Eggnog Cheesecake      Origin: American	In Piscibum Elixis (Of Poached Fish)      Origin: Roman	Ius in copadiis II (Sauce for Choice Cuts II)      Origin: Roman
Home-made Instant Pistachio Pudding Mix      Origin: American	In Sardis (Sauce for Bonito)      Origin: Roman	Ius in copadiis III (Sauce for Choice Cuts III)      Origin: Roman
Home-made Vegan Butter      Origin: Britain	Inafliton Lemai (Fried Breadfruit Slices)      Origin: Comoros	Ius in Mugile Salso (Sauce for Salted Grey Mullet)      Origin: Roman
Honduran Yucca Cake with Sweet Milk Sauce      Origin: Honduras	Indian Curry Paste      Origin: Fusion	Ius in Mullos Assos (Sauce for Baked Red Mullet)      Origin: Roman
Honey Almond Brittle      Origin: Britain	Indian Dumpode Goose      Origin: Anglo-Indian	Ius in Murena Elixa (Sauce for Poached Moray Eel)      Origin: Roman
Honey and Spice Buns      Origin: British	Indian-style pancakes with spiced Jersey Royals      Origin: Fusion	Ius in Pisce Elixo (Sauce for Poached Fish)      Origin: Roman
Honey-roasted Sea Lettuce      Origin: Britain	Indonesian Curry Spice Paste      Origin: Indonesia	Ius in Siluro, in Pelamyde et in Thynno Salsis (Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old)      Origin: Roman
Hong am Rèisleck (Chicken Cooked in Wine)      Origin: Luxembourg	Indonesian Peanut Sauce      Origin: Indonesia	Ius in thynno elixo (Salt Tuna with Sauce)      Origin: Roman
Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand	Indonesian Soufflé Omelette      Origin: Indonesia	Jacket Potato with Smoked Cod and Broccoli Filling      Origin: Ireland
Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand	Indonesian-style Spicy Cod      Origin: Fusion	Jackfruit Kofta Curry      Origin: India
Horchata de Chufas (Tiger Nut Milk)      Origin: Spain	Insalata di Riso (Rice Salad)      Origin: Italy	Jalfrezi Masala      Origin: India
Hot and Sour Soup      Origin: China	Insanity Chilli Paste      Origin: Fusion	Jam-filled Pound Cake Cupcakes with Peanut Butter Frosting      Origin: American
Hot Buttered Rum      Origin: Britain	Irish Carbonnade      Origin: Ireland	Jamaican All-purpose Seasoning      Origin: Jamaica
Hot Cross Buns With Cream Cheese Frosting      Origin: Britain	Irish Potato Cake      Origin: Ireland	Jamaican Coconut Rice      Origin: Jamaica
Hot Wings in Haw Sauce      Origin: Britain	Irish Potato Pancakes      Origin: Ireland	Jamaican Curried Jackfruit      Origin: Jamaica
Houska (Bohemian Sweet Bread)      Origin: Czech	Irish Whiskey Syllabub      Origin: Ireland	Jamaican Curry Chicken with Coconut Rice      Origin: Jamaica
Houska (Bohemian Easter and Christmas Cake)      Origin: Czech	Irmik Helvasi (Semolina Halva)      Origin: Turkey	Jamaican Curry Powder      Origin: Jamaica
Howtowdie      Origin: Scotland	Iron Age Pork and Beans      Origin: Ancient	Jamaican Fiery Spiced Pork Marinade      Origin: Jamaica
Howtowdie Stuffing      Origin: Scotland	Isicia ex Sphondylis (Mussel Forcemeat)      Origin: Roman	Jamaican Jerk Chicken      Origin: Jamaica
Hummingbird Cake      Origin: American	Isicia Ova et Cerebella (Egg and Brain Sausages)      Origin: Roman
Hypocras      Origin: France	Islay Loaf      Origin: Scotland

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